Slow Cooker Taco Soup
If you live in the US (especially in the South) you probably love Texmex. This is one of my favorite easy weeknight meals I put on at lunch for dinner. Then I freeze individual portions for later when I don’t have time to cook. I have seen many versions of this around the internet. So here is mine. I hope you enjoy it!
Ingredients
2 Tablespoons Olive or Avocado Oil
1lb Ground Beef
1 Onion Diced
1 Packet Taco Seasoning
2 Packets of Fiesta Ranch Seasoning
2 Cans Fiesta corn (or thawed frozen fire roasted corn)
1 Can Black Beans
1 Can Pinto Beans
2 Cans Rotel Diced tomatoes and Green Chilis
Salt and Pepper to Taste
Heat olive oil in cast iron skillet. Season the ground beef with salt, pepper, and taco seasoning while browning. Add the diced onions half way through browning. Add one packet of Fiesta Ranch Seasoning to the mixture before adding it to the slow cooker.
Add all remaining ingredients to the slow cooker and cook on low for 6 hours or high for 4 hours.
When serving top soup with your favorite taco toppings. Some of my favorites include Cholula sauce, Cheddar Cheese, Cotilla Cheese, Avocado, Tortilla chips, Salsa, Sour Cream, or Greek Yogurt.
